If cabbage pie doesn’t sound appealing, remember that cabbage is one of those vegetables that easily absorbs the flavors of the other ingredients cooked with it, adding it to its already sweet and earthy taste. The model of this pie is one I tasted many years ago in Ventimiglia, the first town over the French border on the Mediterranean coast in Italy. I remember tasting it for the first time and loving it, but I couldn’t figure out what the filling was made from. I asked
Serve the pie at room temperature as part of an assortment of antipasti, or as an hors d’oeuvre with drinks.
It’s best to serve the pie on the day it is baked, but if you have to prepare it a day in advance, wrap and refrigerate it. Reheat the pie at 350°F (180°C) for about 20 minutes, cool, and serve. Wrap and refrigerate leftovers and bring them to room temperature before serving again.
© 2008 Nick Malgieri. All rights reserved.